Method of manufacturing cheese

Abstract

The use of a high solids content medium for preparing cheese starter cultures is effective in conditioning the bacteria to enhance their ability to produce cheese from a high solids base. The ingredients of the medium include carbohydrates which are not fermentable by the bacteria, as well as milk protein sources and conventional nutrients. The medium prior to addition of the bacterial starter cultures has a minimum total solids content of about 30%.

We claim: 
     
       1. A method of manufacturing cheese from ultrafiltration retentate having a solids content of from about 30% to about 40% comprising the steps of: inoculating the retentate with a culture grown in a medium containing from about 15% to about 40% by weight of the following composition:   about 45% to about 50% carbohydrates not fermentable by the culture selected;   about 20% to about 40% milk protein sources;   about 2% to about 10% growth stimulant;   up to about 5% phosphate salts, citrate salts and mixtures thereof;   up to about 2% sodium chloride; and   up to about 1% stabilizer;   for a sufficient period of time to achieve a predetermined pH, and recovering a solid cheese.   
     
     
       2. A method of manufacturing cheese from ultrafilitration retentate have a solids content of from about 30% to about 40% comprising the steps of: inoculating the retentate with a culture grown in a medium containing from about 15% to about 40% by weight of the following composition: about 45% to about 50% maltodextrin;   about 20% to about 25% sodium caseinate;   about 5% to about 10% sweet whey powder;   about 5% to about 10% whey protein concentrate;   about 3% to about 5% nonfat dry milk;   about 2% to about 4% dried yeast solids;   about 2% to about 3% sucrose;   about 1% to about 2% diammonium phosphate;   about 1% to about 2% sodium citrate;   up to about 2% sodium chloride;   about 1% monoammonium phosphate; and   up to about 1% starch;     for a sufficient period of time to achieve a prodetermined pH, and recovering a solid cheese.